1 sm. red onion, thinly sliced
1 tbsp. butter
1 tbsp. canola or safflower oil
2 tbsp. flour
3 tbsp. non fat dry milk
1 can (13 oz.) evaporated skim milk
1 1/2 c. skim milk
1 lb. of vegetables of you choice (broccoli, cauliflower, carrots, watercress, sorrel, spinach, mushrooms or asparagus, cleaned and chopped

This creamless cream of anything soup is low in calories, cholesterol and cost. So many substitutions are possible to this mixture, it's really up to your own imagination! For a finishing touch, stir in one tablespoon of sherry or champagne before serving.

Saute onion in butter over medium heat until soft. Stir in flour and dry milk and cook until bubbly. Gradually add remaining milks, stirring well to combine.

Add vegetables and bring to boiling point. Reduce heat and simmer until vegetables are tender, about 10 minutes. Season to taste with fresh herbs. Place soup in blender and puree until smooth. Serve hot or chilled with garnish of your imagination.